Yesterday was the opening day of youth deer hunting weekend. Matthew is 15 and went hunting with his father. His hunt was successful! Dinner last night was the fillet of venison served with a mushroom and mustard sauce on rice, a side dish of pan roasted carrots and parsnips and green beans with almonds.
Venison is difficult to cook because it can be very difficult in general. In fact, I think last night was the first time I prepared a dinner of stagwas delicious. If you share a good recipe please.
Normally, the meat is stored and made a few fillets for dinner. Dinner for 3
Ingredients:
3 carrots fillet of venison steaks
2 pieces of Bacon, Parsnips
1 / olive oil 2 mushrooms
1 / 2 cup beef or chicken stock, fresh parsley
Dijon mustard beans
Rosemary Almonds
Sour cream (low fat works fine) butter
Rice
Start the rice, as rice or brown rice or mixedhas more fiber.
Wash and cut your green beans and a small with about 1 1 / 2 cup of water. Escape of steam for 2 minutes and drain. Turn off the burner.
2 carrots grated any parsnips. Slice the carrots and parsnips is. In a skillet, heat grapes
Oil or olive oil. Brown the carrots and parsnips, stirring constantly over medium-high for about 3 minutes until a little 'notice. Turn off the heat and cut pieces fresh parsley and salt and pepper this book.
ToCook the fillets, steaks, two pieces of bacon in a heavy saucepan.
After the bacon is brown, remove the bacon and fry the meat of deer, with high heat in bacon fat for 1 1/2-2 minutes per side depending on thickness of steaks. To keep the meat from the pot and pan in hot oven (230 ° F) on a plate or a glass, while preparing the sauce and vegetables.
After selecting the meat, mushrooms, roasted bacon-fat and juices wildlife.Add 1 / 2 teaspoon fresh or dried rosemary. When the mushrooms are tender about 1 minute, add 1 / 2 cup of chicken broth and a tablespoon of Dijon mustard. Cook for about 2 minutes until reduced slightly and add 1 / 3 cup sour cream. I use the little fat. Turn off the fire.
Add a teaspoon of butter to your green beans and cook for one minutes add 1 / 4 cup sliced almonds, and salt.
Turn down the heat on your carrots and parsnips.
If all the heat that you are willing to. Serve Place the fillets on the bed of rice and arrange the vegetables so beautiful colors. Garnish with a piece of parsley.
Bon Appetit!
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